How to Make Herb-Infused Oils + Vinegars with Garden Herbs

Elevate Your Plate: Add Herb-Infused Oil and Vinegar

If you didn't grow up eating fresh herbs, you might be unsure how to add them into your meals. Maybe you've been following my herb growing tips and you find your kitchen garden overflowing with herbs, making herb-infused oils and vinegars is one of the easiest, most elegant ways to use them. These simple infusions elevate salads, marinades, and sauces with bright flavor and no additives.

In just a few minutes of prep and a bit of waiting, you can create pantry staples that showcase your garden’s bounty, year-round.

Recipes + Process

HERB-INFUSED OIL

Choose your flavor profile:

・Basil

・Rosemary

・Garlic

・Thyme

・Marjoram

・Fennel

・Tarragon

・Mint

*Remember, you can always customize your own blends by choosing 2-3 different herbs for your infusion!

Ingredients

2 cups of quality oil (Olive or avocado are my favorite for infusions)

Large handful of fresh herbs, slightly crushed to release the oil (about 2 cups)

OR

1 cup of dried herbs

Directions

1. Add your herbs of choice to a clear glass jar (I use a pint-sized Ball mason jar or a weck jar). If you choose woody-stemmed herbs (like thyme), remove the stems before adding to the jar. Pour oil over the herbs until completely covered. I usually get my oil from Thrive Market.

2. Let the oil and herb mixture stand for one week. 

3. Strain off herbs and add fresh ones for another week until you reach the desired taste. Don’t be tempted to leave the herbs in the oil for longer than a week without switching to a fresh batch or you run the risk of forming mold!

4. Strain out all herbs and pour the strained oil into a clean sterile glass jar with an airtight lid.

5. If you wish to add a fresh herbal sprig to the jar for aesthetics, oil should be consumed within a few weeks. Otherwise, oil will last about 6 months. For best flavor, store in a cool, dark place. 

Katie’s Tip: Moisture = spoilage. Always thoroughly dry fresh herbs before infusing in oil or vinegar.

HERB-INFUSED VINEGAR

Choose your flavor profile:

・Basil

・Bay leaf

・Dill

・Garlic

・Lemon balm

・Rosemary

・Fennel

・Thyme

・Tarragon

・Chive blossom

*Remember, you can always customize your own blends by choosing 2-3 different herbs for your infusion!

Ingredients

2 cups vinegar (Apple cider, red wine, and white wine are are my favorite vinegars for infusions)

Large handful of fresh herbs, slightly crushed to release the oil (about 2 cups)

OR

1 cup of dried herbs

Directions

1. Choose a jar and fill it 1/3 of the way full with your herbal flavorings of choice (I used a pint-sized Ball mason jar). 

2. Top off the remaining jar space with your vinegar of choice. 

3. Make sure all herbs are submerged. Allow the mixture to infuse for 2-3 weeks and then strain out the herbs.

4. Package in a clean, sterile jar and your infused vinegar will keep for about a month if stored in a cool, dark place.

Now you’ve got two elegant, DIY pantry staples that highlight your kitchen garden’s freshness. These infusions make salads, meats, and meals feel elevated without extra effort.

Ready to explore more garden-to-table ideas?
Download the free Herbs + Greens Growing Guide for planting ideas, flavor pairings, and culinary inspiration, straight from your garden to your plate.

Follow me on Pinterest or Instagram for more garden-to-table recipes and fresh, healthy meal ideas. And be sure to let me know how you use your herbal infusions in the comments!

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